Hobbies, Crafts, Books, Cars & RelaxationDiscuss Some Great Recipes - Add Yours at the General Discussion; Originally Posted by Infidel
First off, let me say I am a very manly man. Very.
but i like to ...

Heat vegetable oil on med high. Salt and pepper pork cubes to taste.Quickly brown meat and remove from pot to a side container leaving drippings.
Add vegetables. Saute. Remove to side container.Again leave drippings in pot.
Over medium heat add can of well drained tomatoes. Stir constantly till tomatoes will fit into a tablespoon (more or less). Color should be reddish brown to dark brown. This is the only time consuming part of the dish and is very important to the flavor.
Remove pot from heat.
Add browned meat and stir with tomatoes. Add sauteed vegetables then dry rice mixing thoroughly with other contents. Add water to barely cover rice. You can always add water later if you need it but too much to start out will make it gummy. DO NOT STIR AFTER WATER IS ADDED.
Place over medium high heat until mixture begins to boil. Turn heat to medium simmer. Add one fresh datil pepper or 1-2 chili peppers. REMOVE PEPPERS AFTER 5-15 MINUTES. Cover with a loose lid till rice is done. Take lid off and turn heat to lowest temperature till mixture is dry. When dry remove from heat and stir just enough to distribute meat and vegetables evenly.

* Fresh datil peppers, as far as I know can only be bought in St. Augustine. Although a Minorcan will tell you there IS NO substitute, I have used the little green peppers that come in a glass jar and are used in some restaurants as a condiment. Jalapenos aren't a bad choice either.** Not cast iron. No coating like Teflon. Preferably club aluminum or some other pot of that thickness.

*2012 update
if you want the original flavor here's where you can buy dat'l peppers on line

Take a pound of chopped, diced, or sliced, (not solid), ground beef and fry it in a pan with just a touch of olive oil. At the same time, boil some water. Half way through the beef being cooked, turn down the temperature slightly and place a cover or pan lid 3/4s of the way over. At this point place the rice in and slow cook. Place a lid over it and steam the rice.

Once the rice is ready and the beef is near finished, pour the rice in the pan and scatter it through. Add salt, pepper, 2 tsps of butter and toss it. Take soy sauce and pour over the pan. Start with the outside in a complete circle than gradually add some in the center. Scatter parsley through out the dish (toss and add more throughout so it is thorough). Optionally, you can also add hot sauce to it. Personally, I like to use Texas Pete or Frank's. Add a slight bit and just like before, turn it and flip it thoroughly.

Once the beef looks complete (based on how well done you like it), turn down the heat to the minimum setting and place the lid fully over it. After a minute or so, turn the heat off and let the steam fill the pan.

Dish it out when it is ready. You now have pan fried parsley soy hot chicken and rice